Mash toor dal; cut cauliflower and tomatoes. Measure 5 g turmeric, 5 g cumin, 7 g coriander, 4 g mustard seed and 3 g fenugreek.

Ingredients

• 450 gPigeon peas (red gram), mature seeds, cooked, boiled, without salt
• 40 gTamarinds, raw
• 400 gTomatoes, red, ripe, raw, year round average
• 500 gCauliflower, raw
• 800 gBeverages, water, tap, drinking
• 7 gSalt, table
• 5 gSpices, turmeric, ground
• 5 gSpices, cumin seed
• 7 gSpices, coriander seed
• 4 gSpices, mustard seed, ground
• 3 gSpices, fenugreek seed

Method

1. Mash toor dal; cut cauliflower and tomatoes. Measure 5 g turmeric, 5 g cumin, 7 g coriander, 4 g mustard seed and 3 g fenugreek.
2. Cook cauliflower and tomatoes in 800 g water for 20 minutes until nearly tender.
3. Stir in toor dal, tamarind, 5 g turmeric, 5 g cumin, 7 g coriander, 4 g mustard seed, 3 g fenugreek and salt. Simmer for 15 minutes into a thin sour soup.
4. Let it settle for a minute and serve hot.